Party Favorite BLT Dip

Community Pick

Submitted by Julesong

"BLT = Bacon, leek, and tomatoes! They all go into this tasty and very easy dip! Prep time doesn't include chilling."

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photo by loof751

Ready In:: 5mins
Ingredients:: 5
Yields:: 1 batch dip

ingredients

1 (1 7/8 ounce) box dry leek soup mix (Knorr's)
¹⁄₂ cup mayonnaise
1 (16 ounce) container sour cream
3 roma tomatoes, chopped fine
¹⁄₂ - ³⁄₄ lb bacon, cooked and crumbled (to taste)

directions

Combine all ingredients and chill for at least two hours.
Serve with chips, crackers, or raw veggies such as cauliflower or cucumber slices.
Also makes a nice bread bowl filler. :).

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Reviews

I loved this dip as did family & friends. I bought some round bread and cut out the center and put the dip in the middle and it was a big hit!

Julie Hollie
Great dip! Everyone at work wanted the recipe. I also used Knorr's Vegetable Soup Mix because I couldn't find the Leek Mix. I did use a bit more mayo than the recipe called for. Also, I would recommend preparing atleast 24 hours in advance to let the flavors meld. Excellent!

Shelly File
I loved this. We also liked it with Knorr vegetable soup mix. Easy to make. Great taste.

Karen in Oz
Made this for my Thursday nite poker party and it was gone within 30 minutes. Everyone was wanting the recipe. Great flavor. It does make a huge difference if you make it the day before you plan on serving it!!

Niteflyer
Delicious!

tbeale20

see 32 more reviews

Tweaks

great idea! i altered a bit, silken tofu instead of sour cream, soy bacon bits instead of bacon, fat free mayo...but the freshness of the chopped tomato with the smokiness of the bacon and the creamy dip, just fabulous! my alterations keep me honest with my calorie counting, and great for the summer parties.

beeboppah
This was an excellent dip. I wasn't able to find Knorr's Leek Soup mix so I had to subsitute their vegetable soup mix in it's place. I cooked the bacon in the oven just so that I could cook it all at one time (350 degrees for about 15 - 20 minutes). I used almost two regular tomatoes instead of the Roma tomatoes with no ill effects. This was served with wheat crackers and potato chips. I'll definitely make this one again! Thank you for posting this recipe!

Chicagopm

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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